Mackerel salad - 6 cooking recipes

The easiest way to prepare salads is from salted or smoked mackerel. At least, these are the ones that are most popular among Russian housewives. This fish is sold in stores all the time, its price is low, and the taste is simply divine. The only negative is that sometimes you can “run into” over-salted products, but this is more than correctable. It is enough not to add salt to the salad to compensate for the saltiness of the fish itself.

Salted or smoked mackerel goes perfectly with most salad vegetables, including potatoes, carrots, beets, onions, peppers, tomatoes, and cucumbers. It also goes well with boiled cereals like rice, crackers, other seafood, eggs, green peas, and corn. To add to the salad, simply remove the bones and cut the fish into small pieces.

In fried mackerel recipes, the fish is best cooked on the grill, in the oven or in a frying pan without oil. To do this, just use Teflon dishes or foil. It is advisable to remove the skin and disassemble the meat into pieces. Of course, we also get rid of the bones. Mackerel itself is not bony, so this process is not too tedious.

For canned mackerel it's even easier. The oil or liquid from the canned food should be drained, and the contents of the can should be mashed with a fork. The spinal bones can be removed if desired (give to a cat, for example)).

Mackerel feels quite comfortable in puff holiday salads. If you combine the layers beautifully, this will look good in cross-section. It goes well with most salad sauces and dressings - with mayonnaise in particular.

Tip: if you don’t like the mackerel salad prepared according to the recipe, you can try to correct its taste by adding spices or changing the volumes in the proportions of certain products. Very salty fish can be “hidden” in potatoes or rice boiled without salt. And soften the too smoky taste with the help of creamy sauce and soft cheese.